If garlic has antifungal properties why does it get mold?
Sunday, January 31st, 2010 at
2:29 pm
You are currently browsing comments. If you would like to return to the full story, you can read the full entry here: “If garlic has antifungal properties why does it get mold?”.
Tagged with: google • script type • text javascript
Filed under: Yeast Symptoms
Like this post? Subscribe to my RSS feed and get loads more!
When fresh garlic is exposed (inner juice) from a cut ect.
The main component allicin breaks down after three days
and the ”mold” on it is called botulism. Which is deadly and it
isn’t a mold it is actually a bacteria.
I usually buy fresh garlic and use it right away.
this doesn,t mean it can,t mold. if someone kept you in a fridge for a month, you,d mold too.
Garlic looses its properties over time. If you crush garlic it FORMS chemicals (allicin – which i beleive is used for this purpose) which are antibiotics/antifungals. However, allicin is also responsible for the scent. Over time these volatile oils leak out or get broken down, and the chemical properties change.